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    You are in: Home / Recipes / The Best Vegan Macaroni and Cheese Ever Recipe
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    The Best Vegan Macaroni and Cheese Ever

    1/1 Photo of The Best Vegan Macaroni and Cheese Ever

    Total Time:

    Prep Time:

    Cook Time:

    8 mins

    8 mins

    0 mins

    katedanger's Note:

    I found this recipe over at but I am typing it up here so I can use the easy conversions and see the nutritional information. It received so many positive comments that I have to try it. One of the only complaints is that it can be very salty, so you might want to consider cutting back on the soy sauce or not adding additional salt.

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    Units: US | Metric


    1. 1
      Preheat oven to 350°F.
    2. 2
      Boil water in a big pot for the pasta.
    3. 3
      All of the ingredients sans pasta can easily go in a blender (liquid and powdered) -- this is by far the easiest way.
    4. 4
      Once pasta is cooked, drain and put it in the baking pan pour the cheese sauce over the pasta.
    5. 5
      Bake until the top of the pasta looks slightly browned and crispy about 15 minutes.

    Ratings & Reviews:

    • on May 11, 2010

      Excellent recipe, but I find it hard to believe this thing has 900+ calories per cup, and 40 grams of protien per cup.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 03, 2006


      Holy cow-free! A slam-dunk. Fast, easy and delicious. I'm hooked and so is my boyfriend, and we're not even vegans (he's a Wheresthebeef-kinda guy). Tweaked the recipe a little by cutting back on the tamari (by half), salt (by half) and oil (by 1/3), adding cayenne (1/4 tsp might have been too much) and using all the mustard and whole wheat noodles. I also used half corn oil, which has a nice, buttery flavor and covered part of it with whole wheat bread crumbs - added good texture. Sauce seemed runny but firmed up pretty good. It could use some non-pasta substance 'tween the noodles. Next time I'll use water-packed tofu instead of the silken I tried (and maybe blend that in by hand) and I'll start with less water, adding more as necessary.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 16, 2012


      I was a little skeptical after blending up and tasting the "cheese" sauce but was pleasantly surprised at how tasty this actually turned out. I made the following changes: increased the nutritional yeast to 2 cups, 1 tsp fresh chopped garlic instead of 1 Tbsp garlic powder, omitted the additional 1 Tbsp salt (completely unnecessary), 1 tsp Colman's mustard powder instead of the 2 tsp mustard. The final thing that I think really made the dish for me was adding 1 pkg (10 oz) Follow Your Heart Cheddar cheese alternative, shredded. This will definitely suffice for when I have those mac and cheese cravings in the future.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (28)


    Nutritional Facts for The Best Vegan Macaroni and Cheese Ever

    Serving Size: 1 (336 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 960.9
    Calories from Fat 391
    Total Fat 43.5 g
    Saturated Fat 3.7 g
    Cholesterol 0.0 mg
    Sodium 2122.5 mg
    Total Carbohydrate 111.6 g
    Dietary Fiber 17.7 g
    Sugars 5.9 g
    Protein 39.5 g

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